Cooking is a kind of science—you have to get the measurements right to make everything work. It takes math. In Culinary Math, you'll discover how numbers, ratios, and other math help make tasty foods you can cook yourself.

Cooking doesn't just make dinner or a delicious treat; it makes us use math. From measuring ingredients to figuring out how to double a recipe, all kinds of simple math can be used in the kitchen. Readers are asked to use different math concepts from the early elementary curriculum while following recipes they can actually make at home. Word problems using addition, measuring, subtraction, simple multiplication and simple division support the math curriculum and encourage verbal reasoning skills. Features include: Four fun recipes in each book. The work of each word problem is displayed for readers to follow along. Encourages young readers to try new foods.

Even those who donâ t like math are interested in food. Kitchen Math serves up 38 activities connecting basic math operations to purchasing, preparing, cooking, and serving different dishes. Whatâ s really the best price on yogurt? How long should you cook the eggs? How do you read nutrition labels? Your students will practice fundamental math skills while they solve real-life cooking, shopping, and planning scenarios. Comprehensive teacher materials incldue lesson objectives, teaching notes, pre- and post-tests, and complete answer keys.

The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industry Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book. Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.

Using a favorite hobby to become motivated to learn about the math concepts it involves is an effective way of capturing students� interest and teaching them effectively. This book does that and more! This title will help develop the reader�s ability to convert measurement units, use reasoning to plan and budget for a meal, and learn about various careers in cooking. The combination of math and practical life and career applications will convince students that math is necessary, accessible, and fun.

Based on FOOD & WINE's popular monthly column, Market Math starts with 50 everyday ingredients and transforms them into 200 fast, fresh, and delicious weeknight meals. This user-friendly guide is alphabetically organized by ingredient, each accompanied by four to six recipes that showcase its versatility and flavor. These are dishes you'll want to add to your weeknight repertoire: quick, crowd-pleasing dinners that make the most of farmer's markets and local foods stores. Discover new ways to use fresh produce, hearty grains, meat, seafood, and dairy. Transform broccoli into a creamy soup or pair it with kale for a refreshing salad. Canned tuna becomes a lemony dip or the basis for banh mi sandwiches. Standards like pasta, peppers, rice, and spinach get a makeover with inspired flavor combinations and genius techniques. The recipe collection features contributions from FOOD & WINE's favorite culinary stars, including Mario Batali, Giada De Laurentiis, and Bobby Flay. Each recipe has been tested and perfected by FOOD & WINE experts, ensuring success whether you're a novice or seasoned home cook. Brimming with inspiration and illustrated with lush color photos, Market Math is a kitchen shelf essential for every home cook.

""Culinary Math Principles and Applications" demonstrates how and why foodservice workers use math in the professional kitchen. This popular text-workbook helps learners grasp culinary math principles and applications through an engaging and well-illustrated style. Interactive learner resources provide opportunities for reinforcement and further examples of math used in culinary settings. This educational resource can serve as a basis for college culinary math, foodservice math, and hospitality math courses." -- Provided by Publisher.